I would do a little three-way shift:-- put the Sancerre with the goat cheese (because the land of Sancerre is also the land of excellent goat cheese)-- put the Gruner with the Caesar (because Gruner always picks up greens well)-- put the champagne-ish fizz with the ravioli (because it should a yeasty-toasty wine might pick up the brown butter very well)

I love the idea of the frizzante for dessert, although I wonder whether its texture will be too light for the (presumably) dense cake?

Jeff Grossman/NYC wrote:I would do a little three-way shift:-- put the Sancerre with the goat cheese (because the land of Sancerre is also the land of excellent goat cheese)-- put the Gruner with the Caesar (because Gruner always picks up greens well)-- put the champagne-ish fizz with the ravioli (because it should a yeasty-toasty wine might pick up the brown butter very well)

I love the idea of the frizzante for dessert, although I wonder whether its texture will be too light for the (presumably) dense cake?

You are correct on the goat cheese, raviolo, Caesar swap. It will be very interesting not to do the bubbly first. I was thinking the same thing on the dessert. I could always use a Brachetto d'Acqui for a bit more body. What are your thoughts on the Pork??

Jeff Grossman/NYC wrote:I would do a little three-way shift:-- put the Sancerre with the goat cheese (because the land of Sancerre is also the land of excellent goat cheese)-- put the Gruner with the Caesar (because Gruner always picks up greens well)-- put the champagne-ish fizz with the ravioli (because it should a yeasty-toasty wine might pick up the brown butter very well)

I love the idea of the frizzante for dessert, although I wonder whether its texture will be too light for the (presumably) dense cake?

You are correct on the goat cheese, raviolo, Caesar swap. It will be very interesting not to do the bubbly first. I was thinking the same thing on the dessert. I could always use a Brachetto d'Acqui for a bit more body. What are your thoughts on the Pork??

I don't eat pork but if you're already doing a viognier with that course and are looking for another bottle, I really like the Domaine Triennes Viognier Sainte Fleur for $15-20 (which comes in your price range) and could add a French comparison to the New World viognier. Just an idea, you may not want more of that grape!

I did not have any immediate useful thoughts. To me, a strong herbal sauce with a vinegar base can make it very tough to match wine, especially with a relatively mild meat. I might try for a spicy, mid-weight red or, as you suggested, a strong white.

After doing some reading, it appears that many cooks suggest malbec for a dish of steak with chimichurri sauce. They are guessing that the local wine is the best match, and maybe it is.

Jeff Grossman/NYC wrote:I would do a little three-way shift:-- put the Sancerre with the goat cheese (because the land of Sancerre is also the land of excellent goat cheese)-- put the Gruner with the Caesar (because Gruner always picks up greens well)-- put the champagne-ish fizz with the ravioli (because it should a yeasty-toasty wine might pick up the brown butter very well)

I love the idea of the frizzante for dessert, although I wonder whether its texture will be too light for the (presumably) dense cake?

You are correct on the goat cheese, raviolo, Caesar swap. It will be very interesting not to do the bubbly first. I was thinking the same thing on the dessert. I could always use a Brachetto d'Acqui for a bit more body. What are your thoughts on the Pork??

I'm not familiar with the other dessert wine you mention, but the Brachetto d'Acqui would be outstanding with strawberry-chocolate-creamy cheese flavors. I've used it several times myself, and it's always a major crowd pleaser.

You didn't mention the theme of this meal: but is it white wine/spring or something? I note you've chosen all white wines.

Jeff--the malbec/chimichurri thing is just a lazy pairing of Argentine food and wine--it only makes perfect sense if you're in Argentina and malbec is what everyone drinks anyway. (Frankly, if I were going red I'd love cab franc with chimichurri.) If his goal is an all-white wine meal, then what he needs there is a fuller bodied wine that makes sense in the progression. Viognier or a Marsanne blend would be a good step up and away in that sense.

My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov